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Chef Wendell shares crunchy cruciferous cauliflower recipe

INDIANAPOLIS (WISH) — Kale came, conquered, and found a home in American’s crisper-drawers. It appears cauliflower is gaining ground. We’re warned not to eat white food, but hold on. Responsible nutritionists are referring to not only processed junk foods full of sugar, AP flour, but over-processed instant white rice, biscuits and sausage gravy, and Cool Whip, but not cauliflower.

There’s exciting health news about the ubiquitous veggie tray standard. The large white flower is a member of cruciferous vegetable family of broccoli, brussels sprouts, collard greens, cabbage, watercress, collards and bok choy. Cruciferous vegetables hold vitamins, minerals, other nutrients and plant chemicals called glucosinolates that break down into biologically-active compounds being studied for possible anticancer effects. Click here here more.

Cauliflower brims with dietary fiber, crucial for good digestion. When you get enough fiber things, ahem, move smoothly and swiftly through your temple’s intestines. Cauliflower also contains glucoraphin, which protects your stomach and innards from cancer and ulcers. The omega-3 and vitamin K in cauliflower helps prevent chronic inflammation that leads to arthritis, chronic pain, and certain bowel conditions. In addition to folate, cauliflower is loaded with niacin, riboflavin, pantothenic acid, and thiamine. Cauliflower is low in sodium but delivers a good amount of potassium too. A 1/2-cup measure of cooked cauliflower contains 27.5 milligrams of ascorbic acid, or vitamin C, nearly 50 percent of the daily recommended intake. Vitamin C is a powerful antioxidant that helps to reduce levels of snarky chemicals accumulating within your temple that damage your cells.

Cauliflower can be served cooked or raw. Raw has considerably more nutrition. Peel off stem leaves, turn cauliflower upside down. Cut the stem just above where the florets join together. Separate the florets into equal bite size pieces. BTW: The heavy green leaves that surround the head protect the flower buds from sunlight. The lack of sunlight does not allow chlorophyll to develop. So, color is not produced.

Turned off by the sulfur smell? Quickly steaming cauliflower reduces the sulfur smell, preserves crispness and color and reduces the loss of nutrients. When wrapped, cauliflower will keep for up to five days in your crisper drawer.

Once disconnected, much of society is reconnecting with earth. When all men, women, and children accept that foods born from the heavenly apothecary, not a chemistry lab, are the best vitamins on earth, disease and suffering will cease. You weren’t born to hate veggies, you were taught. You were created to express perfect health. Reconnect.

Caramelized Cauliflower with Honey and Smoked paprika

Serves 4

3 Tbs. extra-virgin olive oil

2 Tbs. unsalted butter

1 large cauliflower, about 3 lb., cut into 1-inch florets

Himalayan salt, to taste

1 shallot, minced

1/4 tsp. red pepper flakes

1/2 tsp. smoked sweet paprika

2 Tbs. raw honey

2 Tbs. water

1/2 lemon

Freshly ground black pepper, to taste

• In a large fry pan over medium heat, warm 2 Tbs. of the olive oil and melt the butter. Add the cauliflower florets, sprinkle with a generous pinch of salt and toss gently to coat the florets. Spread the florets into 1 layer and cook, without stirring, until the undersides are lightly browned, 3 to 4 minutes.

• Flip each piece over and continue cooking, undisturbed, until evenly browned, 3 to 4 minutes. Repeat until all sides are evenly browned, 3 to 5 minutes more.

• Add the remaining 1 Tbs. olive oil, the shallot, red pepper flakes and paprika to the pan. Cook, stirring occasionally, until the shallot is softened, 2 to 3 minutes.

• Add the honey and water and sauté until the liquid reduces to a glaze, 2 to 3 minutes. Squeeze the juice from the lemon half over the cauliflower, stir to combine. Remove from the heat. Taste and adjust the seasonings with salt and black pepper.

• Transfer the cauliflower to a warmed bowl and serve immediately.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).